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The Best Homemade Eggnog will spread cheer from ear to ear this holiday season! The simple, straightforward recipe is flavorful, rich, and boozy, making it ideal for Christmas gatherings of all sizes. You won’t want to miss out on sipping a mugful underneath the Christmas tree.
about this homemade eggnog
When it comes to the holidays, there’s only one drink that I will forever and always cherish….
Eggnog.
This is the best homemade eggnog. It is made in the traditional way, as in the eggs are not cooked for the recipe. I know this can make people a little wary in a time of crazy bacteria showing up in everything from romaine lettuce to ground beef. So when you make this recipe, make sure you are using organic eggs.
The old way of making eggnog is simply the best. It’s rich and creamy, with this luscious texture that I literally can’t get over.
The best part is this recipe has that classic eggnog foamy floating layer on top. You know, the kind you used to see in party punch bowls. I’m thinking National Lampoon’s over here, as well as my grandparents’ house at Christmastime.
With a sprinkle of fresh eggnog on top, you seriously can’t go wrong with this recipe.
For those looking to add a modern twist, this base recipe doubles as a canvas for eggnog cocktails, from martinis to punches, making it one of the most versatile holiday beverages you’ll ever make.
If you have any eggnog leftover, be sure to use it to make this delicious eggnog martini.
Want to make a punch for a party? Try this eggnog punch!
Why You’ll Love This Recipe
- Classic, rich, and creamy eggnog made from scratch
- Boozy but balanced with sweet cream and warm spices
- Perfect for Christmas, New Year’s, or any winter celebration
- Can be made ahead and stored in the fridge for easy entertaining
- Whipped egg whites create a signature frothy top
ingredients
Egg yolks: Use four large egg yolks as the base for the custard. Organic or pasture-raised eggs are recommended for safety.
Sugar: Divide 1/3 cup plus 1 tablespoon of sugar. The first portion sweetens the yolks, and the second helps stabilize the whipped egg whites. Granulated sugar or superfine sugar works best.
Milk: We like to use whole milk for this recipe. For a richer version, you can substitute half-and-half.
Heavy cream: One cup of heavy cream makes the eggnog extra creamy.
Bourbon: Add bourbon for warmth and depth of flavor. Adjust to taste, but don’t skip, as it’s essential for a classic boozy eggnog.
Cognac: Complements the bourbon and create a layered, rich flavor profile.
Nutmeg: Freshly grated nutmeg is far more aromatic than pre-ground.
Egg whites: Four large egg whites are whipped separately to create the signature froth on top.
this recipe’s must-haves
The eggnog mugs you see here are special edition from a small Christmas popup here in Denver last year, but if you want to be truly festive, grab this National Lampoons Christmas VacationMoose Mug Set
! If that’s a little too much for you, I usually serve eggnog in double old fashioned glasses.
To make the eggnog recipe itself, there are a few tools I rely on. One of which is a set of stainless steel mixing bowls. You’ll also need an electric mixer whether that’s an electric hand mixer or a stand mixer.
Finally, the nutmeg topping is oh-so important to the eggnog when you serve it. I got this Nutmeg Grater
ages ago from my Uncle Mike (my nickname in the family has always been Nutmeg) and I still use it to this day.
how to make homemade eggnog
make base
In a large bowl, beat egg yolks on medium speed until lightened. Gradually add 1/3 cup sugar and continue beating until dissolved.
Stir in milk, cream, bourbon, cognac, and 1 tsp nutmeg. Mix until combined.
whip egg whites
In a separate bowl, whip egg whites to soft peaks. Gradually add remaining sugar, whipping to stiff peaks.
combine & chill
Gently fold the whipped egg whites into the yolk mixture. Chill in the refrigerator for at least 2 hours before serving. Serve in mugs or glasses, garnished with a dusting of freshly grated nutmeg.
Tips for Success
Use organic or pasteurized eggs for safety when serving raw eggs.
Chill your eggnog for at least 2 hours; flavors deepen and texture improves.
Whip egg whites separately for that classic frothy top.
Adjust alcohol to taste, but don’t skip it as it’s the soul of the drink.
Freshly grated nutmeg is non-negotiable! Pre-ground won’t give the same aroma.
variations
- Non-alcoholic: Omit bourbon and cognac to make this non-alcoholic. Add in 1 Tbsp vanilla extract to give it the added depth it needs.
- Spiced: For extra spice, add a cinnamon stick during mixing and chilling for extra warmth. Remove before serving.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
faqs
Can I make this eggnog ahead of time?
Yes! You can store the eggnog in the fridge for up to 3 days. We do recommend that you whip the fresh egg whites right before serving for best froth.
What if I don’t have bourbon or cognac?
Rum or brandy are excellent substitutes for bourbon or cognac, respectively. You can always adjust to taste!
Is it safe to use raw eggs?
Using organic or pasteurized eggs is recommended to minimize risk.
what to serve with homemade eggnog
The obvious choice? Christmas cookies! Really any festive dessert makes it a lovely pairing for this classic drink.
how to store
Store eggnog in a sealed container in the refrigerator for up to 3 days. Whisk gently before serving, as separation may occur.
more of our favorite holiday drinks
Finally, if you make this homemade eggnog recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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The Best Homemade Eggnog
ingredients
- 4 large egg yolks
- 1/3 cup plus 1 tablespoon sugar divided
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup bourbon
- 1/3 cup cognac
- 1 tsp freshly grated nutmeg plus more for serving
- 4 large egg whites
instructions
- In a large bowl, beat the egg yolks with a handheld electric mixer on medium speed until they lighten in color. Gradually add 1/3 cup sugar and continue to beat on medium speed until it is completely dissolved. Add the milk, cream, bourbon, cognac, and nutmeg, stirring to combine.
- Place the egg whites in the bowl of a stand mixer and beat to form soft peaks on medium-high speed. With the mixer still running, gradually add the remaining tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the egg yolk mixture. Chill for 2 hours and serve.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
It wouldn’t be the holidays with eggnog! We love it!
Nevr buy store bought again! This is so much more flavorful!
Looks like a great Holiday Traditional Drink. Definitely going to try a few. This eggnog is absolutely gorgeous! Thanks
Looks awesome! I love easy recipes like this, absolutely a must try!
I’ve never made my own eggnog, but I’m intrigued! So easy!
I have never made homemade eggnog. This is the year I will try it! Thanks for sharing!
Thanks so much for the recipe! We usually have store bought egg nogg. I can’t wait to try this!